Soothing Sunflower Calendula Cream

Instructions

1. Place all oil phase ingredients in a beaker.
2. In another beaker, place all water phase ingredients
3. Prepare all the cool down phase ingredients into another beaker
4. Heat the two beakers in a bain-marie (70-75 ° C).
5. Pour the sunflower oil (sensitive oil) before emulsification
6. Pour the water phase into the oil phase
7. Take the bowls out of the water bath.
8. For a small batch like this, use an electric mini whisk to stir continuously for about 5 minutes. If you don’t have a smaller high-speed mixer, you can try making a 100g batch instead of 50g, so you have enough product for your immersion blender like this one to work with
9. Cool down ingredients are typically present at very low amounts you’ll need to use an accurate scale—preferably one accurate to 0.01g. Prepare all the cool down phase ingredients into another small beaker
10. Allow the cream to cool. When the mix is under 40C, add cool down phase ingredients and mix well after each addition using a flexible silicone spatula
11. Check that the pH using a pH strip or pH meter, check that the cream has a pH range that is compatible with your chosen preservative. This range is generally indicated by the supplier of the preservative. If your pH isn’t in a suitable range, you can lower it by adding an acid or raise it by adding sodium hydroxide or sodium bicarbonate.
12. Finally, blend in the preservative
13. Once the emulsion is cool, transfer the cream into the jar. Allow the emulsion to stand for a while, not closing the jar straight away to avoid humidity building up inside the lid.